Braised Lentils with Poached Egg, Roasted Tomato/Feta and Crispy Garlic/Chili Oil
More adventures in adopting a more heart healthy diet mean more vegetarian meals with less sodium, healthier fats and a soupçon of cheese to punch it up. We have been having a lot of braised beans like the braised romano beans on polenta that I did for Ontario Beans. these beans have become a weekly thing in our house I know that all kinds of beans are now approved so it was time to move onto lentils. My favourite lentils are either Beluga or Du Puy but I haven't been able to find those on any of my online ordering platforms and I have been using plain old green lentils and, rest assured, they work just fine. Just don't use the red lentils because they disintegrate into mush, which is delightful in other recipes, but not in this one. If you use low sodium broth, use less kosher salt. If you use a salt free broth, you will have to up your salt a bit but the roasted tomato/feta and chili oil add so much flavour and saltiness that you don't need as much as you might normally...